Blueberry and Peach Ginger Cookie Crumble

DF, V, VG

Food 018

Blueberry and Peach Ginger Cookie Crumble
1/2 c flour
1/4 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/8 tsp ground nutmeg
1/8 tsp ground ginger
1/8 tsp salt
1/4 c brown sugar
2 tbs vegetable oil
1 tbs 1/2 tsp molasses
2 tbs water
2 c blueberries
2 c peaches, peeled and chopped
2 tbs corn starch

Preheat oven to 375.

In a bowl add flour, baking soda, ground cinnamon, ground cloves, ground nutmeg, ground ginger, and salt.  Whisk to combine, set aside.

In another bowl add brown sugar and vegetable oil.  Mix until well combined then add molasses and water.  Add flour mixture and stir until it just comes together, set aside.

In another bowl add blueberries, peaches, and corn starch, mix well.  Add fruit mixture into four individual ramekins.  Then divide ginger cookie dough into fours, using your hands flatten each fourth into the disc about the same width as a ramekin.  Set dough on top of fruit, and place ramekins onto a baking sheet.  Bake for 30 minutes, then let cool for 10-15 minutes before eating.

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